Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.

ChunkyPortabellaBlackBeanBroccoliPatty

Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.

ChunkyPortabellaBlackBeanBroccoliPatty8

These burgers just came together beautifully.  Since I had made black bean burgers in the past (that are friggen AMAZING!!!) I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

*looks at you*  WAIT!!!  I just got a genius thought!  This would be AMAZING as a vegetarian meatloaf!!!  OMG OMG OMG OMG!!!  Oh I’m so totally making that!

ChunkyPortabellaBlackBeanBroccoliPatty4

My biggest advice I can give you when you make these is to make sure you have like a bowl or something with water in it so you can dip your hands in to get wet  as this mixture is soft and will stick to dry hands.  Plus it helps making shaping them so much easier.  As you can see by the pictures they are super moist and juicy inside.  I just love how you can see the different ingredients and textures.  That peek-a-boo look of pieces of broccoli just make the pictures (plus the taste!).  Honestly I’m not sure if I’d change the veggies I put in these as they were honestly one of the best burgers (meat or bean) that I’ve ever had. Well wait, maybe shredded zucchini next time.  THAT would rock in these!

But yeah as I was saying the flavor profile on these are incredible.  Portabellas are beefy and meaty in texture. To me they mimic beef/steak.  And by adding in the other seasonings these taste like beef.  I literally was blown away by the flavor of these.

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You could easily serve these on burger buns (go with a Brioche onion bun) or do what I did and nestle one in a few bib lettuce leaves, top it with some hummus and maybe a slice of cheese.  I ate these for breakfast and lunch for 3 days straight because I couldn’t get enough of them!  I couldn’t have asked for a more perfect veggie burger as I just went and created it.  Yes I am tooting my own horn on this (BEEP BEEP) as seriously these rocked my world in a big way!

It’s funny as when I was heating these up at work for lunch so many people would come into the kitchen and say “What is that smell?  It smells amazing!  Lori what did you make??”. Then when I showed them their eyes lit up like a Christmas tree.  So I managed to lose one every day to passers-by as they wanted to taste.  I didn’t mind though as I find that to be such a huge compliment.  What’s funny is I’d tell them it was all veggies and then a few guys would argue with me saying “It can’t be as it tastes like beef!  There has to be beef in there!”  but I would  just shake my head no over and over.  So yeah if you can get people arguing with you over a veggie burger tasting so much like beef that they question if it’s really just veggies then you’ve created something pretty amazing!

ChunkyPortabellaBlackBeanBroccoliPatty5

So even if you’re a hardcore carnivore I’m asking you to give this a shot. You will LOVE these! And yes if you really wanted to you could add some beef in with the mix but you’ll have to adjust your cooking time to ensure the beef is cooked all the way through but honestly I wouldn’t as these are perfect just the way they are.  I would not steer you wrong on this!

ChunkyPortabellaBlackBeanBroccoliPatty6

5.0 from 183 reviews
Chunky Portabella Veggie Burgers
 
Author:
 
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Ingredients
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
Instructions
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce

ChunkyPortabellaBlackBeanBroccoliPatty9

More deliciousness awaits...:

350 Responses to “Chunky Portabella Veggie Burgers”

  • judy says:

    Looks fabulous! How many burgers does this recipe make?

    • TKWAdmin says:

      Hi Judy!

      Thank you! Roughly 8-10 burgers is what you should get if you make them bun size.

      Best Kitchen Wishes!

      • Linda says:

        I love these burgers. So juicy !!!
        I wanted to find out can I make these as a loaf! Meatless loaf?
        I wanted to make it for Easter. If you have any suggestion I would appreciate it.

        • TKWAdmin says:

          Hi Linda!

          I would add milk soaked bread (to make it moister since you’re baking it longer), maybe some oats to help with the binding (or cooked quinoa) and for me I add a bit of whatever sauce to the mixture that I’m coating in with. I’m old school and love meatloaf with a red gravy so I’d add some of that.

          I’d shape it and chill it for about an hour (this will help when cooking). Bake 350 for 25 minutes, glaze with your sauce and bake another 10 minutes, glaze again and then bake another 10. This will aide in it getting an awesome crust.

          Use this recipe as inspiration – http://www.thekitchenwhisperer.net/2014/06/04/ultimate-mushroom-veggie-meatloaf/

          Best Kitchen Wishes and Happy Easter!

  • jamie says:

    i made these last nite and they were yummy! i’ll never buy the frozen ones again.

    • TKWAdmin says:

      Thank you so much Jamie! I’m totally in love with these burgers!

      Best Kitchen Wishes!

    • sharry Lima says:

      yeah me too, it reminds me of doing shanghai rolls with veggies but taste like meat. I will do it same as this and add raisins this time. I had also bought grilling materials at shorisuperstore, planning to flame grill it with hotdogs during outdoor camp. I swear, its more cheaper than amazon.com when I bought collection of thongs.
      This is the link in case you would want to..
      https://www.shorisuperstore.com

  • Amanda says:

    Just wondering if I can leave out the cheese or substitute? Thank you!

  • These look so good, I just want to reach into the screen to take a bite!

  • Melissa says:

    I made these last night…and they were super yummy. I didn’t have black beans, so I used garbanzo beans…and I think they worked well. Also, I think that I made the patties too big…they kind of fell apart in the middle when I flipped them…but they were still really good! My boyfriend, who is a big meat eater, even had two…he really enjoyed them…SCORE!

    • TKWAdmin says:

      Thank you so much Melissa! Yeah these can’t be “Gunther” sized burgers otherwise they will fall apart in the middle like yours did 🙁 What you could do IF you wanted the bigger burgers is cook them on a lower heat for longer. This way it’ll allow the middle to heat up, some of that cheese and egg to bind slower. Plus you’ll get a killer crust on the outside.

      Yep, Mr. Fantabulous is the same way – carnivore all the way and he was all over these!

      Best Kitchen Wishes!

    • Angie says:

      Can you grill these? That was my plan but I don’t want them to fall apart.

      • TKWAdmin says:

        Hi Angie!

        I haven’t tried but I’m thinking no only because they are a softer patty when you put it in the oven or pan. BUT… if you have a grill pan that has holes in it you could put that on the grill and cook it that way. That, I think, would work as long as the pan is well sprayed so it wouldn’t stick.

        Best Kitchen Wishes!

        • oh my! i am planning to grill them, shocks! but do you think adding flour or baking powder with beaten egg to stick them together?

          • TKWAdmin says:

            Hi Sharry,

            Adding flour or baking soda shouldn’t be added; you’d never want to add them to a burger. The taste would most likely be horrific. I would think adding more binder will help with them sticking together to grill.

            Best Kitchen Wishes!

  • Shelly says:

    Do you have any suggestions for substitutes for the beans?

    • TKWAdmin says:

      Hi Shelly!

      You can omit the beans and add chopped red peppers. To get that same ‘mashed’ beans without using beans go with riced cauliflower. You can Dry fry it (meaning just rice it and then place in a skillet with no fat) to get some of the moisture out but don’t remove it all. You want it to where it’s soft, like real rice.

      Let me know how that works out for you!

      Best Kitchen Wishes!

  • Jennifer says:

    So, if you wanted to make this in a meatloaf, would you need to add anything different or more, or would you just shape it into a loaf. I’m thinking this will be really good for dinner this weekend.

    • TKWAdmin says:

      Hi Jennifer!

      I would add milk soaked bread (to make it moister since you’re baking it longer), maybe some oats to help with the binding (or cooked quinoa) and for me I add a bit of whatever sauce to the mixture that I’m coating in with. I’m old school and love meatloaf with a red gravy so I’d add some of that.

      I’d shape it and chill it for about an hour (this will help when cooking). Bake 350 for 25 minutes, glaze with your sauce and bake another 10 minutes, glaze again and then bake another 10. This will aide in it getting an awesome crust.

      I hope to work on a recipe for this very soon and share it with you all. But if you try it, let me know how it worked out for you and what you added/changed.

      Best Kitchen Wishes!

    • Erin says:

      A mixture of salsa and bbq sauce with a little worstershire would be good as a topping.

  • judy says:

    These look amazing, i cant wait to try them!!! Im thinking of making them for dinner tomorrow and was just wondering if i can used canned black beans?? Thank you so much for all of your delicous recipes.

    • TKWAdmin says:

      Hi Judy!

      Yes you can use canned beans – just be sure to drain and rinse them well.

      Let me know what you think of them!

      Best Kitchen Wishes!

  • Debi Lee says:

    Lori, these are delicious. My hubby doesn’t care for black beans but he has devoured these for three nights. Last night I cut one of the burger in half, placed it in a low carb flour tortilla and topped it with mozz cheese, diced tomato and guac and rolled it up!! This is as close to bread as we ever come and it was delish!!

    • TKWAdmin says:

      WOW thank you and your husband so much Debi!!! Yeah Mr. Fantabulous loved these as well. I’m actually eating one right now for lunch!

      Oh I love your way of making it into a wrap of sorts! Love it!

      To go almost no carb, try it in a lettuce wrap. I LOVE that!

      Best Kitchen Wishes!

  • Dani says:

    Worcestershire contain anchovy… I’ll replace it with yeast extract for a vegetarian version :-). Busy preparing it as we speak.

  • Melissa says:

    These look fabulous and I can’t wait to make them for my boyfriend tonight! Is there any way to bake them in the oven instead of pan-cooking them with the oil on the stove?!

    • TKWAdmin says:

      Thank you Melissa! These are delicate patties so I wouldn’t recommend putting them on a baking sheet/cooling rack to bake. If you want to bake line a pan with foil and spray. Bake at 400 for 10 mi, flip and re-spray cooking for another 10.

      My concern about baking them is having them stick.

      You could pan fry is a lighter oil- say avocado oil.

      I’m working on a baked version but haven’t quite nailed it down yet.

      Let me know how you end up making them.

      Best Kitchen Wishes!

      • PhoebeAnne says:

        I bake bean burgers on parchment paper and it works very well. No sticking at all. Can’t wait to try these Portobello burgers, but will adapt them to the Prevent & Reverse Heart Disease plan by using flax eggs and whole wheat Panko and I’ll bake them instead of frying them in oil. Thank you for this recipe!

        • PhoebeAnne says:

          In addition, I’ll use nutritional yeast instead of the Parmesan cheese. My mouth is watering just thinking about these Portobello burgers!!

          • TKWAdmin says:

            Yep you can most certainly use nutritional yeast in lieu of the cheese. I LOVE that flavor profile!

            Best Kitchen Wishes!

        • TKWAdmin says:

          Oh awesome PhoebeAnne! I bake mine at times but do spray the parchment paper as well. For me there’s just something awesome about that ‘crust’ you can get from a pan sear.

          Best Kitchen Wishes!

  • matmedmera says:

    These looks amazing!

  • pam says:

    what a beautiful recipe! i can’t wait to try it! in your narrative, you mention the possibility of using shredded zucchini. i have just “discovered” zucchini pasta and I’m obsessed with zucchini EVERYTHING. i’m wondering what amounts of shredded zucchini you would add and then what you would omit if anything. thank you so much for this. it’s tomorrow night!!

    • TKWAdmin says:

      Thank you Pam! I would go with 1 cup shredded zucchini that has been rung out. Place it in a dish towel and squeeze/ring to get rid of the excess water.

      Add it in place if the broccoli or in addition to the other items. If adding in addition, bump up the cheese by 2Tbl.

      I agree about being obsessed with zucchini! Love it!

      Best Kitchen Wishes!

      • pam says:

        WOWWEE! these are delicious! delicious! you might have changed my life. …. now for a big question. do i need to cook and save the burgers, or can i keep the extra burger mixture in the fridge over night ( maybe adding more panko if needed) and fry them up tomorrow AM?

        i served these on a buttered toasted pretzel roll and they were so good i almost cried.

        • TKWAdmin says:

          Wow!!! Thank you so very much!!!

          What I would recommend is you either freeze them immediately (uncooked) and then cook when you want to OR cook them at once and then store in the fridge for 3-5 days OR freeze them after they are cooked. They reheat beautifully!

          These also make AWESOME sliders and meatballs!!!

          Best Kitchen Wishes!

  • Pierre says:

    I have for a number of years been looking for THE veggie burger, and THIS IS IT!!! I’m not a vegetarian, but I don’t eat much meat and would replace any meat dish with an “equivalent” veggie version anytime. I have tried many different veggie burgers without really feeling wowed, my taste buds were still wanting the meat version. This recipe has convinced and tricked my palate, I don’t crave the meat version anymore. I’m going to make another batch today. I love these burgers without the bun, just slices of avocado and hummus… What a dish! Thank you so much for posting this recipe!

    • TKWAdmin says:

      Pierre,

      Well thank you so very much for your kind words! I’m with you. I’m not a vegetarian but really don’t each much meat any more. I like it but I find myself leaning more and more towards the veggie side. WOW! You eat them just like I do! I have mine in a lettuce cup and then top it with roasted garlic hummus! My favorite!

      Wait until you see the next version of this I have coming up! You are going to flip out over it! I have pics of it posted on our facebook page. Check us out!

      Best Kitchen Wishes!

  • gigi says:

    I love portabello mushrooms! this is gonna be a great one to try. thanks for sharing it. stumbled across your blog on foodgawker and can’t wait to scan your site for more tasty recipes! xx. gigi. http://www.gigikkitchen.com

  • Christina says:

    I made this yesterday for a Mother’s Day Luncheon everyone really liked it. I tried to convert this into a meatloaf but it didn’t really hold it’s form, maybe i should have used more binder. Still delicious and I will make this again, Thank you!

    • TKWAdmin says:

      I just made this as a meatloaf. There are some tweaks you need to make. I have to finish the photo shoot and then will post the recipe

      Thank you so much by the way!

      Best Kitchen Wishes!!!

  • Anita says:

    Hi! These look great! I need to make a large batch of veggie sliders for an event I’m hosting. Do you think I could freeze these? Not sure if someone asked this already so, my apologies if you’re having to repeat yourself. Thanks!

    • TKWAdmin says:

      I haven’t tried freezing them. I know if you form them and then store uncooked in the fridge overnight they become more wet ( due to mushrooms holding liquid). I can try tonight to freeze one and then cook tomorrow to let you know if I had to make changes.

      I’m thinking might have to add more binder to absorb the liquid.

      And most importantly…am I invited to this event *wink*

      Best Kitchen Wishes!

      • Anita says:

        Thank you so much for offering to try and freeze! I’m wondering if I should cook and then freeze–could just reheat in oven after thawing?

        Of course you are invited to the event! Would love to have you!

        • TKWAdmin says:

          Anita,

          No thanks needed! I love these things! I’m making them today (from the freezer and will let you know if I had to change anything). Now I do know when I make these I make 6 at a time and they keep well in the fridge covered for 5 days. To reheat I just pop in the toaster oven for a few minutes and they are as awesome as day one. Since they are already cooked, the excess moisture is out of the mushrooms so cooking then freezing should work.

          And thank you for the invite 🙂

          Best Kitchen Wishes!

          • Anita says:

            I see I am not the only one wondering about freezing!!
            I’m thinking, if you’ve kept them in the fridge for 5 days, maybe I don’t need to freeze. I can just cook them up 5 days before my event and heat them up the day of.
            Do you just keep them in an airtight container? Also, I’d be comfortable leaving them after cooking for a longer period because there is no meat in them.
            I’m still curious to see how your freezing experiment works out, though! I’ll check back tomorrow!

            • TKWAdmin says:

              Okay test is complete. I put them frozen in a pan with some oil and cooked them a few minutes longer than the directions above and they came out perfect. I still would go with the option of cooking them all at once and either storing in the fridge (covered) for up to 3-5 days OR cook them immediately, allow to cool and then freeze. They reheat beautifully!

              Let me know what you go with!

              Best Kitchen Wishes!

              • Anita says:

                You are awesome! Thank you for the beautiful recipes and all the fantastic information. I will let you know which method I decide to go with–likely it will be the one that time allows!

                Warm regards
                A.

  • Andie says:

    Hi 🙂

    I am looking to make these in a day or two, as they look delicious!

    I just wanted to point out that, from my phone, when I click the print button, it takes me to a completely different recipe (Mexican braised ribs, I believe)

    Just hoping to help 🙂

    • TKWAdmin says:

      Hi Andie!

      Thank you! There was an incompatibility issue between the Apple OS (iPad and iPhone)and my code however that’s fixed now. If you still get it showing up the wrong recipe, clear your cache/history and then reload the page. I just tested it and it’s good to go.

      Best Kitchen Wishes!

  • Debi says:

    Can you make these up and freeze them before cooking them?

    • TKWAdmin says:

      Hi Debi!

      I’m actually just testing that for Anita above. They are in the freezer now (raw) and I’m cooking them tomorrow night. However read my response to her above as I’ve cooked these and then kept them in the fridge for 5 days. They never got soggy and were amazing as ever.

      Check back tomorrow night for the results!

      Best Kitchen Wishes!

    • TKWAdmin says:

      Hi Debi as I just wrote back to Anita above I did freeze them uncooked and then popped them (frozen) in the pan with oil and cooked them perfectly (adding a few more minutes to the cooking time since they were rock solid). They taste amazing.

      As I told her I personally would make up the batch at once, cook them and then either keep in the fridge covered for a few days OR once they are cooled post cooking, flash freeze them (line them on a parchment lined pan uncovered) until frozen solid and then wrap up in portions. They reheat beautifully without losing any flavor.

      Best Kitchen Wishes!

  • Janet Paula says:

    If I don’t have Worcestershire and Montreal Steak Seasoning what can I substitute for these two items? Thanks a lot.

  • Natalie says:

    I made the burgers following your recipe and they are absolutely delicious! Even my husband who is a big carnivore was loving them. Definitely making them again.

    Thank you!

  • Jennifer says:

    Any suggestions on making these vegan?

    • TKWAdmin says:

      Hi Jennifer!

      I’ll be honest I have limited experience making recipes purely vegan however I did ask my one girlfriend that is vegan on her tips to “veganize” this. She suggested vegan tofu for the parmesan (1-for-1 swap) and for the eggs she said “Ener-G Egg Replacer” or ground flaxseed whipped into water. The egg in this recipe is what helps add moistness and acts as a binder.

      As for the Worcestershire you can use vegetarian version.

      Best Kitchen Wishes!

  • Natalie says:

    I’m new to this, and I’m not a vegetarian but my boyfriend is really in to eating healthy low fat meals and I’m not crazy about ground beef. I was wondering if these are considered low fat? I would love to try these with him! They look delicious!

    • TKWAdmin says:

      Hi Natalie!

      It looks like they are not only healthy but low in fat. Now if you want to make them even lower in fat you can go with fat free cheese.

      1 patty (if the recipe makes 10)
      Amount Per Serving
      Calories 389
      Calories from Fat 59
      % Daily Value*
      Total Fat 6.6g
      Saturated Fat 3.0g
      Trans Fat 0.0g
      Total Carbohydrates 55.8g
      Dietary Fiber 6.5g
      Protein 26.1g

      Best Kitchen Wishes!

  • erica says:

    Any way to leave iut the eggs? I have a horrible egg allergy but want ti make these so bad!!

    • TKWAdmin says:

      Hi Erica!

      As I commented above my one girlfriend is vegan and she swears by “Ener-G Egg Replacer” or ground flaxseed whipped into water. The egg in this recipe is what helps add moistness and acts as a binder. You could even go with Tofu if you wanted.

      Best Kitchen Wishes!

  • sjr says:

    Maybe a silly question, but do I cook the mushrooms first before using them in recipe? Thx!

  • Sarabeth says:

    Yum!!! Mushrooms of any kind can just about bring me to my knees. Trying these for dinner tonight and hoping the kids will eat them too. Nothing like sneaking in veggies! Can I premake the mixture and refrigerate for the next couple of hours? Or would they let out to much water? Thanks so much!

    • TKWAdmin says:

      Hi Sarabeth!

      I do not recommend pre-mixing/shaping them and storing in the fridge. The mushrooms if you allow them to set out like that, even in the fridge, will produce too much water and they won’t hold up in cooking. You have 2 options – shape and freeze. When ready too cook just place the frozen burgers in the pan and cook. Or make them up and store the cooked ones in the fridge. Then when you’re ready to serve pop them in the oven and heat at 350 for 5-10 minutes.

      I absolutely LOVE these!

      Best Kitchen Wishes!

  • Janet Paula says:

    I’ve made these two times now. Once with the broccoli and once with cauliflower. It seems that the taste of the vegetable does not come through. I want to know whether it is meant to be that way or you are supposed to get some taste from the vegetable. To be perfectly frank I didn’t even taste the portabella mushrooms. Is everything supposed to be camouflaged and you just taste the condiments and herbs that are added. Another thing – can these be baked in the oven and at what degrees for how long. Nevertheless, they are quite good. Thanks.

    • TKWAdmin says:

      Janet,

      I’ve never had then not taste like veggies and I make these weekly. Hmmm… I hate asking stuff like this but are you using the exact measurement of veggies? The seasoning and stuff is meant to enhance the flavors of the veggies and mushrooms. Like I taste the portabello, broccoli and beans first and foremost.

      As for baking….If you want to bake line a pan with foil and spray REALLY well with olive oil. Bake at 400 for 10 mi, flip and re-spray cooking for another 10.

      I have baked them (do not use a cooling rack) and they turn out good but I think they are best when made in a pan.

      Best Kitchen Wishes!

  • Coffeetester says:

    I want to make these for my son and I. I can imagine pressure cooker black beans as the binder. Thanks for a great looking recipe. I also want to try the meat-less meatloaf.

    • TKWAdmin says:

      OH let me know how they turn out with the pressure cooker black beans! I just bought my first pressure cooker and am in LOVE with it! The veggie meatloaf is so good. I also posted an Italian Parmesan version of this recipe too!

      Best Kitchen Wishes!

  • Yolanda says:

    These were great however they did not hold together well. The second time I made the I decrease the egg by one and added more bread crumbs, they held together a little better butnot much. No matter they are still very tasty even falling apart.

    • TKWAdmin says:

      Hi Yolanda!

      Hmmm.. when you formed the patties did they hold a shape pretty snuggly? The only thing I can think of is if the mushrooms themselves had too much liquid in them thus when they cooked they produced excess liquid. You could try increasing the heat a smidge as well as that could help out too. If you add more binder that will also help them keep the shape.

      Best Kitchen Wishes!

  • Bethany says:

    Hello- these look amazing! Do you think I could replace the egg with something? My daughter has a severe egg allergy. Thanks!

    • TKWAdmin says:

      Hi Bethany!

      These honestly are amazing (and I’m a carnivore who prefers these over real beef most of the time!). Up in the other comments I posted different solutions you could use for egg replacements. “Ener-G Egg Replacer” or ground flaxseed whipped into water. The egg in this recipe is what helps add moistness and acts as a binder.You can also use tofu as well.

      Best Kitchen Wishes!

  • Monica says:

    I made these last night! Delicious! I didn’t use steak sauce and instead I seasoned the mixture with sirracha, cumin, soy sauce, and some garlic powder and I used less Parmesan cheese. Also, i caramalized some onions and shallots and added them in instead of the red onion.
    SO good and filling. They keep really well in the fridge. I just reheated some at work and they are still just as good

    • TKWAdmin says:

      OMG Monica that sounds HEAVENLY! I have an insane love for sriracha! I’m definitely going to try your variation! And thank you so much for the compliments! That really, REALLY means a lot!

      Best Kitchen Wishes!

  • Joanna says:

    I am making these tonight and so far, they look amazing!!! 🙂 About to be done… cooking them on the stove now.

  • Joanna says:

    I LOVED this recipe!! Def making this one again and again. Love love.

  • Ginger says:

    Thank you for the recipe. They are the best veggie burgers I’ve ever had!!!

  • D says:

    Do you think these can be cooked on the grill? Im worried they might fall apart…

    • TKWAdmin says:

      Hi D!

      I haven’t tried but I’m thinking no only because they are a softer patty when you put it in the oven or pan. BUT… if you have a grill pan that has holes in it you could put that on the grill and cook it that way. That, I think, would work as long as the pan is well sprayed so it wouldn’t stick.

      Best Kitchen Wishes!

  • Denise says:

    Should the broccoli be steamed or cooked prior to being combined in this recipe??

    thanks

    • TKWAdmin says:

      Hi Denise!

      It’s raw. Because you chop it small (mince) there is no need to precook it. The heat from cooking the whole burger will cook the broccoli.

      Best Kitchen Wishes!

  • Veggie says:

    Parmesan cheese isn’t vegetarian. You can find some brands that are but it usually contains animal rennet. Something people should know when cooking for vegetarians, regards 🙂

    • TKWAdmin says:

      Oh great reminder Veggie! What I used (the Parmesan) is labeled vegetarian but I forgot about the rennet! Thanks a bajillion for this!

      Best Kitchen Wishes!

  • Lizzie says:

    Hi,

    These were delicious – thanks for the great recipe. I made them into small meatballs, fried them in olive oil, added some premade marinara sauce and served them over TJ’s whole wheat spaghetti with some shredded parmesan – great meal for vegetarians. Almost brought a meatball across the street for a neighbor to taste but decided to eat it instead.

    • TKWAdmin says:

      Thank you so much Lizzie! I LOVE how you said “almost brought a meatball across the street…” but you ended up eating it! THAT made my night!

      Best Kitchen Wishes!

  • Ashley says:

    I love this recipe. I’ve made it multiple times now! I use light red kidney beans though (I prefer them). It rocks! Even my “I don’t like portabella mushrooms” boyfriend said they were pretty good. I make them up and have them as snacks throughout the week while I breastfeed. Thank you for sharing!

    • TKWAdmin says:

      Thank you so much Ashley! Oh I love your suggestion with the red kidney beans! I’ll have to try that! Check out my latest recipe for White Bean Veggie Burgers!

      Best Kitchen Wishes!

  • Brittany says:

    I made these tonight and they tasted awesome but fell apart really easily. I thought maybe I made them too big, so I started doing smaller patties and they were a bit better but still broke apart. Do you have any advice on making them not so crumbly? I cooked them pretty hot and added more binder because the patties were very wet when I formed them. Still really tasty though!!

    • TKWAdmin says:

      Hi Brittany!

      Hmmm… the only thing that affects the ‘wetness’ is the egg (which acts more as a binder) and how ‘watery’ your mushrooms get. This is why you can’t make these (form them) and then not make them right away. The mushrooms, once cut, will give off their liquids. As you can see in my pics, mine are pretty large burgers. My suggestion to make them ‘more firm’ would be next time make the mixture but reduce it by one egg (only add 2 to start off with) and see how that works for you.

      The oil should be shimmering when you place the patty in it. Also you shouldn’t move it until at least 3-5 minutes. If you check it after 3 minutes and it’s not ready to flip, don’t force it. Kind of like if you’ve ever grilled chicken. You can’t flip it until it’s ready to be flipped. If you force it, it’ll rip and shred.

      Let me know if that works.

      Best Kitchen Wishes!

  • Debbie says:

    i want to make these in muffin tins and bake. Would that work? What temp and how long would you suggest? I just realized I forgot to buy broccoli! I do have a bag of broccoli cole slaw. Would that work?

    • TKWAdmin says:

      Hi Debbie!

      For the broccoli slaw, if it has cabbage I would omit all together. You could maybe use shredded carrot or another shredded veggies. I only say to omit the slaw if it has cabbage as the cabbage can sometimes be bitter and I’m not sure how it would affect the flavor.

      For the muffin tins I would grease them otherwise the mushroom mixture may stick. I would bake at 400F for about 23-30 minutes but that all depends on the size of your tin. If they are the mini tins, go with 15 min. If they are the normal sized ones, go the longer time.

      Let me know how it turns out for you!

      Best Kitchen Wishes!

  • Jocelyn says:

    Oh my goodness I just made these! I’ve never done veggies burgers but LOVE LOVE mushrooms, they are amazing! So flavorful.

  • Hannah says:

    oh my….these are AMAZING!!! This was my first veggie burger to make, and I was definitely nervous – but my meat loving husband and I both went back for seconds, and then cooked up the leftovers for lunch today! Let me tell ya, they were even better today! They kind of fell apart while cooking, but today I turned the heat up higher and got that perfect sear! Served them with roasted red pepper hummus, sliced avacado, and Siracha…perfection! Will be making these again – SOON!

    • TKWAdmin says:

      That is awesome Hannah, thank you!!! What I do is cook up a dozen of them and then freeze the leftovers. Like you said, they re-heat perfectly and they are super simple!

      What I noticed is if the mushrooms were ‘more wet’ that the burgers will need to be cooked on a higher heat to get that solid sear. OMG the hummus, avocado and Sriracha sounds HEAVENLY… and so in my belly this weekend!

      Best Kitchen Wishes!

  • Carolyn Correia says:

    let me start by saying this recipe looks amazing and I will be making these tomorrow night. I will however be “veganizing” them. Will let you know how they turn out. Secondly, I’m confused by the use of the term vegetarian on this site. I saw that someone said Worcestershire sauce wasn’t vegetarian and cheese. I thought vegetarian meant eating fruit and vegetables while vegan is strictly fruits and vegetables and no animal products. I’m curious to know, are there different kinds of vegetarians? Can’t wait to make these for our weekly dinner with our other vegan friends!!

    • TKWAdmin says:

      Hi Carolyn!

      Yes standard Worcestershire sauce is not vegetarian as it contains anchovies. Some cheeses (Parmesan I think actually) contains animal products (rennet) so I don’t believe that is considered vegetarian. As for the difference between vegan and vegetarian I have to defer to those out there are are these. My understanding is as yours – vegetarian is no animal/meats at all but they would drink milk or have butter. Vegan is no animals or meats but also no animal by products (eggs, butter, etc).

      Now I do know there are ‘flavors’ of vegetarianish. My girlfriend is a pescatarian as she is a vegetarian but she will eat seafood. *shrugs*

      Best Kitchen Wishes!

    • Shauna says:

      There are several types of vegertarians. This is a link that explains a little better. I would consider myself a flexatarian, my daughter is a vegan. I try to consume mainly veggies and fruits, but occasionaly have some dairy and chicken. She on the other hand will have no meat, dairy, fish etc. If she was vegetarian, she would be okay with fish and possibly some dairy, but she really doesn’t like the dairy aspect, she is a teenager so I have begged her to take in some fish (but this is few and far between) for some extra protein. But other then that it is all vegan in our home for her. http://vegetarian.about.com/od/vegetarianvegan101/tp/TypesofVeg.htm

  • Emily says:

    has anyone worked out the calorie count for these?

  • Holly says:

    To replace the parmesan cheese, I used nutritional yeast–a staple in most vegan kitchens. These were fantastic and I will make again! My carnivore hubby ate three and asked to take leftovers for lunch tomorrow.

    • TKWAdmin says:

      Oh that’s an awesome suggestion Holly! Did you do an equal swap out – yeast for cheese? And that’s awesome your hubby loved them! They freeze (once cooked) PERFECTLY! I have a slew of these in my freezer at all times. Love them!

      Let me know about the yeast as I want to try that too!

      Best Kitchen Wishes!

  • Carolyn Correia says:

    I made these for dinner this past Saturday night, they were delish!! I’m vegan so I also substituted nutritional yeast in place of the Parmesan and used flax eggs. I don’t own a non-stick skillet but they cooked pretty good in my regular skillet, did stick and crumble just a bit but that could be due to my substitutions. However, the flavor was amazing!! Will be making these on a regular basis!! Will tweak recipe so maybe I don’t get get them to crumble as much

    • TKWAdmin says:

      Hi Carolyn!

      Ah with a stainless steel you may have to add a bit more oil and actually cook them on a higher heat to really sear the outside so it doesn’t stick. If they crumbled either they were too wet or too dry. The mixture should be sticky (thus is why I have you wet your hands to form them). You could also coat the patties in some bread crumbs and then pan sear them. This way they won’t stick but then again if you do that you’re having a ‘breaded’ burger.

      Let me know what else you try and I’ll actually make these in a stainless pan and see if I can tweak it to make them not stick.

      Best Kitchen Wishes!

  • Rachel says:

    I made these tonight with a few tweaks, they worked out EXTREMELY well and were very tasty! (I’m a a recipe rebel and can’t ever seem to follow any recipe exactly.) I was trying to use what I had on hand and use vegan alternatives. I was only cooking for 3 people so I felt a bit less of each ingredient would be fine. I used 1 can cannellini beans, drained and rinsed. Mashed and whole just like your recipe. The mushrooms I had on hand were baby bellas and ended up only giving me about 1.5 cups once chopped. I substituted a box of frozen chopped spinach, rinsed and drained very well, for the broccoli. I pureed 1 roasted red pepper and 5 cloves fresh garlic and added that as well. I used 1 cup panko bread crumbs to help with binding since I was omitting the Parmesan. I used 3tbsp ground flax + 9tbsp water and refrigerated for about 45 minutes to replace the 3 eggs. I used lots of dried spices, oregano, dill, parsley, onion powder, garlic powder, black pepper, cayenne pepper, and a pinch of sea salt. To make the patties I scored the mixture into 6 equal portions used a Tupperware container the size I wanted the burgers to be, lined with plastic wrap, and scooped a portion and patted it down to make the patty. Wrapped individually and refrigerated for 20 minutes. To cook I used a stainless steel pan, used 1tbsp coconut oil and cooked 3 at a time. 5 minutes each side. They came out soooo amazing and crispy on the outside, moist on the inside! Just incredible really. Even my meat loving dad ate 2 in one sitting! Just thought I’d share my tweaks for anyone who might be interested in how things work out with vegan substitutions. Thanks so much for your inspirational recipe! 🙂

    • TKWAdmin says:

      I LOVE Recipe Rebels Rachel! I love your tweaks to make it vegan! Let me ask this, with the coconut oil, did that impart any ‘coconut’ flavor to the burger?

      Best Kitchen Wishes!

      • Rachel says:

        I’m glad you liked my tweaks! I’ve just recently started cooking with coconut oil in the last few months. I used refined organic virgin coconut oil, that is refined through a straining process not chemicals. I really love using it for pan frying, it seems to spatter MUCH less than regular vegetable/olive oils and leaves a less greasy food product in the end. I don’t find it leaves behind any coconut flavor at all. Also typically I seem to be able to use about a tbsp less without any issues like sticking. I still use olive oils if sauteing veggies for a marinara sauce or something because I love the olive oil flavor. But for searing or light pan frying it’s really magical! Things seem to come out more crisp as well. 🙂

  • Arien Grosskurth says:

    These were phenomenal. I was very skeptical, but they were delicious!! I can’t wait to share with friends. Thank you!

  • Judy says:

    These look AMAZING!!!!! I am curious to see how people subbed out the eggs….I am a vegan…..flax seed?

    • TKWAdmin says:

      Hi Judy!

      Read what Rachel did above to make them vegan. Per Rachel “I used 3tbsp ground flax + 9tbsp water and refrigerated for about 45 minutes to replace the 3 eggs”

      That worked perfectly for her.

      Best Kitchen Wishes!

  • ellie says:

    Wow, I cannot wait to try these!! Thanks for sharing!

  • d.s. says:

    These look simply delicious and I can’t wait to make them tonight.
    I just want to be sure.. when adding the mushrooms to make the patties, are they raw? No need to saute first?

    • TKWAdmin says:

      Hi DS! Sorry I didn’t respond yesterday. I’ve been at a conference the past few days and literally had no access to email or pone. No you don’t cook the mushrooms first; you want them raw.

      Best Kitchen Wishes!

  • Carly says:

    Just made these tonight and they came out amazing!!!! I didn’t have red onions so I sautéed regular onions instead and it added a great flavor! I also added some feta cheese, if anyone is a fan of feta like I am I highly suggest it!!!

    • TKWAdmin says:

      Oh I love the caramelized onions Carly! Great idea! And OMG feta!!! Did you use it in place of the Parmesan or in addition? Love it!!!

      Best Kitchen Wishes!

      • Carly says:

        I used 1/2 cup of Parmesan and about 1/4 cup Feta because that’s what I had, but it really added a great taste!

  • Drobinson says:

    Can I substitute regular mushrooms for the portobello?

    • TKWAdmin says:

      I personally haven’t tried it. It’s been my experience in the past that since portabellos are meatier they hold up better than say button mushrooms. I do believe it would work though pay close attention to the texture of the mixture meaning you don’t want it to be wetter as your regular mushrooms may put out a bit more liquid when cut.

      Let me know if you try it!

      Best Kitchen Wishes!

      • Drobinson says:

        I used the white mushrooms and they turned out great. They were the bigger stuffing white mushrooms and I added an extra egg to compensate for the extra moisture they could create. Love love these. Best veggie burgers ever !!!

  • Desiree says:

    I just made these burger they are by far the best best veggie burger I have ever tasted in my life. A must have staple all the time.

  • Desiree says:

    The best burger ever period.

  • Dixie says:

    Made these last night. Was not disappointed! These look just like the picture and taste fantastic.

  • Roni says:

    I made these today…. while they have great flavor, they fell apart in the pan! I followed recipe, so am at a loss to know what I did wrong. 🙁

    • TKWAdmin says:

      Hi Roni,

      Aw I’m sorry that happened. Several things can affect the outcome of these.
      1. Make sure they form a crust BEFORE you flip them. You only want to flip once.
      2. Be sure they hold a shape when you form them. The mixture will be sticky/tacky thus is why I tell you to wet your hands but when you shape them into a patty they should be tight and hold their shape.
      3. All cooking pans are not created equal. What may work on medium for my type of pan may require medium-high on yours.
      4. Lastly, the moisture content of the mushrooms vary from mushroom to mushroom. Trust me this has happened to me. What I am going to do is take a more in-depth photo shoot of what the texture should look like and what they look like pre-cooked. I think that will most certainly help every that has this issue.

      Best Kitchen Wishes!

  • Courtney says:

    These were fantastic!!! I subbed chopped carrot for the broccoli because I didn’t have any. Super easy and really good! All four of my non-veggie burger eating children devoured these (ages 7-17months)!

    • TKWAdmin says:

      SCORE for me (and you!) to have kids 7-17 months love these veggie burgers! That is AWESOME! Thank you so much Courtney! When a recipe, especially anything vegetable is kid approved, it’s priceless!

      Best Kitchen Wishes!

  • DEanne says:

    I think what would make this perfect is if somebody came and cooked this for me !

  • Krazy Kook says:

    Just finished the most amazing dinner! Thank you!! Served on fresh hamburger bun with Swiss cheese.. Made 7 patties. Can’t wait for lunch tomorrow ( I did freeze a few patties (uncooked) for later. This was my first veggie burger and might not ever be able to eat a ground beef one again!

    • TKWAdmin says:

      Thank you so very, very much! My only bit of advice is watch when you go to cook the frozen, “raw” patties as they may end up too soft and fall apart. I actually make all of mine at once and then freeze them. This way I can guarantee no sogginess or stuff that falls apart due to the mushrooms. To serve the cooked/frozen one I just pop in the oven for about 10 minutes and they are perfect and ready to go (and inhale!)

      You’re like me .. I love beef but these burgers, yeah.. I can’t tell you the last time I had a real beef burger.

      Best Kitchen Wishes!

  • Lisa says:

    These look amazing! Going to the store to pick up what I need to make them tomorrow. Just wondering if you could tell me how much of a bean taste there is? My kids don’t care for beans in general but if there isn’t much taste I’ll just mash them up so they don’t see them. Thanks so much for your time 🙂

    • TKWAdmin says:

      Hi Lisa!

      I don’t think there is much of a bean taste. You can omit the beans and add chopped red peppers. To get that same ‘mashed’ beans without using beans go with riced cauliflower. You can Dry fry it (meaning just rice it and then place in a skillet with no fat) to get some of the moisture out but don’t remove it all. You want it to where it’s soft, like real rice. I use the beans for the extra protein but if you mash it fine enough they won’t be able to taste it or see it.

      Best Kitchen Wishes!

  • Jerricalyn says:

    Holy cow! These are amazing! I’ve never made my own veggie burgers because I thought they would be too difficult, but these were so easy and full of flavor. No more frozen section veggie burgers for me! I will definitely be recommending these to everyone I know! 🙂

    • TKWAdmin says:

      *Grinning from ear to ear* Thank you so very much Jerricalyn! That means the world to me. If you want frozen ones my advice is to make several of these up (cook completely) and then freeze them. To heat up just bake for eh 10 minutes at 400 and they are amazing!

      Best Kitchen Wishes!

  • Julie M. says:

    These were really tasty! The only thing I would mention is that your recipe never says when to add the garlic and worcestershire. I figured it out fine but thought you’d want to know they’re not listed in the directions. 🙂

    • TKWAdmin says:

      Hi Julie!

      The garlic was listed in Step 2 but not the Worcestershire however I just updated to add that. Thanks a million! And thank you so much for the feedback 🙂

      Best Kitchen Wishes!

  • Michele says:

    How can I convert these to Gluten Free? Any good suggestions? Thanks!

    • TKWAdmin says:

      Hi Michele,

      You can use Gluten Free Panko breadcrumbs as indicated in the recipe above (plus if you click on the link for it I show you how to make them yourself!). This may be my ignorance but what else in the recipe would have gluten in it?

      Best Kitchen Wishes!

  • Nancy says:

    What a great recipe! Yum! The recipe for the Montreal steak seasoning is really good too! I’ve never made veggie burgers that actually look like meat. And did I mention that I don’t even like mushrooms? Thank you!!

  • Aubrey says:

    Has anyone tried to freeze these prior to cooking?

    • TKWAdmin says:

      Hi Aubrey!

      I have not but I did try making up a few patties and then putting them in the fridge as a test. Due to them sitting like that, they became rather watery and fell apart when cooking. In general uncooked mushrooms do not freeze as well as cooked ones. Mushrooms are high in liquid so if you freeze them prior to cooking, when you put the frozen patty onto the heat you will create a significant amount of excess liquid in the pan thus again possibly causing them to be soggy and or mushy.

      I would advise making up a batch, cooking them completely and then freezing them individually. When you’re ready to eat, just pop the cooked patty in the oven and let it cook for another eh 10 minutes to warm through. I’ve been doing that ever since I came up with this recipe over a year ago and the frozen ones taste just as amazing as the fresh.

      Best Kitchen Wishes!

    • Nancy says:

      I would recommend cooking before freezing as well. I just ate one for lunch (from the ones I made and froze last week) and I’m getting ready to make another batch to have on hand. LOVE these!

  • Teresa says:

    Planning on making these tonight! Will regular bread crumbs affect the consistency of the burger? That’s what I already have at home!

    • TKWAdmin says:

      Hi Teresa!

      No it shouldn’t affect the texture/consistency too much. I would opt on the side of a tad less only because they are a finer crumb.

      Best Kitchen Wishes!

  • Michelle says:

    has anyone tried cooking them in a airfryer?

  • Kelly says:

    I am not a vegetarian but pretty sure EGGS are a no no for a vegetarian dish??

    • TKWAdmin says:

      Eggs are vegetarian, since they are not animal flesh (the meat, muscles or tissue of an animal). Many vegetarians include eggs in their diet, while still abstaining from eating chicken, cows, pigs, fish and all animals. Again there are multi types of vegetarians though. Vegans, however, would not eat eggs as they are a byproduct of an animal.

  • Kayla says:

    oh my goodness, these are amazing! Thanks for the recipe. I didn’t have broccoli the second time I made them and subbed spinach instead… Still yummy. We just ate them by themselves with a little homemade steak sauce and sweet potato fries. Delicious.

    • TKWAdmin says:

      Thank you so much Kayla! I love the idea of subbing in spinach! Try Kale and grated carrot next! DELISH!

      Best Kitchen Wishes!!!

      • Kathy says:

        These look great!! I like the suggestion on one comment on using spinach. 🙂 Can’t wait to try this recipe! I want to freeze these, since I’d be the only one to eat these, and its a big batch. What if I cooked the mushrooms first, then I could freeze the patties?

  • Holly Mc. says:

    I have a few extra portabellas and these look fantastic. I think I’ll give something like this a go. Thanks for the inspirations. Cheers!

  • cynthia S. says:

    Thank you for this great recipe. I love it. I make them every week. Tonight I put them on a cookie sheet with a little olive oil. They turned out perfect! It solved the problem of them breaking apart. I was also able to fit more of them on the cookie sheet than in a frying pan. From now on I will only cook them in the oven. thanks again for the wonderful recipe. It has become a staple in my house.

    • TKWAdmin says:

      Hi Cynthia!

      Thank you so much! I’m working on a meatball version of these and I love your idea of baking them! I’ll definitely try that!

      Best Kitchen Wishes!

  • Robyn says:

    I just made these and the flavour is amazing. The prep work took me a little while but it was totally worth it. Thank you!

    • TKWAdmin says:

      Thank you so very much Robyn! Yeah the prep takes a little bit but like you said, it’s so worth it!

      Best Kitchen Wishes!

  • Anya says:

    Can’t wait to try this! I am a picky vegetarian and have been looking for the ultimate Veggie Burger Recipe! I also want to try this as a meatball. Any suggestions? Which tastes better the flax or the egg replacer as I don’t eat eggs. Thank you! By the way the photography is awesome. I want to reach in and take a big bite. Or run to the store and buy the ingredients!

    • TKWAdmin says:

      Hi Anya!

      I’ve tried both – the flax and the egg replacer. For me personally I like the egg replacer. Then again flax is one of those things that I’ll eat but it’s not one of my favorites.

      And thank you so much for the compliment about my photography; that means a lot!

      Best Kitchen Wishes!

  • The Mature Princess says:

    I made these last night and need to start a new label when I save recipes. New label: OMG!!!!!
    These were so easy and fun to make. Thank you for the recipe!

    • TKWAdmin says:

      Hey The Mature Princess!

      Hee hee! I am beaming from ear to ear! Thank you so much for your kind words! I so love these burgers too!

      Best Kitchen Wishes!

  • Meg says:

    THESE WERE AMAZING! But I will say I added curry seasoning, zucchini, one cup of white beans and one cup of black, red pepper flakes, salt & pepper, six Italian cheese blend- topped with slice of tomato and slice of avocado 🙂

    • TKWAdmin says:

      Thank you so very much Meg! Oh I love how you mixed it up too!!! That bread sounds incredible!!!

      Best Kitchen Wishes!

  • Sarah says:

    Hi! I’m making theses tonight with sautéed red onions! Do you think I could substitute the panko with oat flour?

    • TKWAdmin says:

      Hi Sarah,

      I wouldn’t use flour of any sorts as that needs to ‘cook’ to remove that taste. Plus you have to watch using too much as they can turn into lumps that are dense and heavy – something these burgers are not. You could take regular old fashioned oats, pulse them a few times to get the same consistency of panko and perhaps toast them first.

      If you are looking for a gluten-free alternative to Panko, I do have a recipe on here that shows you how to make gluten free panko. http://www.thekitchenwhisperer.net/2013/06/26/gluten-free-panko-breadcrumbs/

      Best Kitchen Wishes!

  • Briar says:

    These look amazing but I am grain free. Do you have a suggestion for a sustitution for the Panko crumbs?

  • Michelle says:

    Just wondering if I could substitute nutritional yeast for the cheese. I have never used it before, but have heard it gives a cheesy flavor and I am trying my best to stay dairy free. Thank you.

    • TKWAdmin says:

      Hi Michelle,

      Yes you can actually. It has an amazing flavor. Or you can always use vegan cheese or tofu in place.

      Best Kitchen Wishes!

  • shannon says:

    These are the best veggie burgers i’ve ever tasted!!! Thank you for the recipe!

  • Émilie says:

    This bugers were ok. It’s was missing something I don’t know what maybe a little more spice and they did not take well so I started them in the BBQ maybe it’s was a bad idea but I finish them on the stove and it’s was not bad but not the best I had.

    • TKWAdmin says:

      Émilie why did you make them on the grill? I never said to make them on that – they are too delicate and would crumble. These are meant to be either baked or in a skillet. If you like them spicier then definitely add more spices – maybe some hot pepper flakes and more heat?

      Best Kitchen Wishes!

  • Rinnah Chew says:

    Hi Im a vegetarian and i was wondering what I could substitute for the eggs?

    • TKWAdmin says:

      Hi Rinnah! You can use Flax Eggs. My recommendation is there are a ton of vegan and vegetarians in the comments and there are a several egg substitutions that they’ve used that rock!

      Best Kitchen Wishes!

  • Shelby says:

    Wonderful recipe, these were delicious, thank you!

  • Kelly says:

    Spriz your hands with a little cooking spray, or a little oil & you won’t have an issue with the food sticking to your hands. I use that trick alot.

    • TKWAdmin says:

      Great suggestion Kelly! Plus if you do use oil to keep the mixture from sticking you should be able to cut down on the amount of oil you use in the pan!

      Best Kitchen Wishes!

  • Stephanie says:

    Hello! I’m so going to make these but just wanted to know if I should steam the broccoli before using it? And instead of panko can I use italian bread crumbs?
    Thank you!

    • TKWAdmin says:

      Hi Stephanie!

      No, don’t steam it. Since you’re chopping the broccoli so teeny, it’ll cook in the burger. And sure you can use bread crumbs though I would opt for unseasoned versus the Italian blend in this recipe only due to the Steak Seasoning and Worcestershire sauce. It won’t hurt the dish but the flavors may be more of an Italian blend versus a true ‘beefy’ taste.

      Best Kitchen Wishes!

      • Stephanie says:

        Oh okay!
        That’s totally true I didn’t even think about that. I already have that kind but I want the recipe to taste true to what it is. I’m so excited to try! Thank you so much!

  • Debbie says:

    I am wondering what I’m missing…I just made these and thought they were just so-so.

  • Jarrod says:

    Can I use something other than portabella mushrooms? I honestly just do not like them.

    • TKWAdmin says:

      Hi Jarrod! Yep! I’ve tried (as well as folks above) using regular button white mushrooms and they turned out awesome! I just prefer the portabella taste as they are ‘beefier’. But definitely, have at it!

      Best Kitchen Wishes!

  • Julzanne says:

    OMG! These are THE BEST veggie burgers I have ever tasted. now my Signi Other doesn’t really care for mushrooms but he LOVED these burgers. (the trick is chop the mushrooms in real small pieces, just like she says… making another batch this week and we think maybe freeze them individually after cooking, then reheat later in the week for a quick meal. we are trying to eat more veggies and less meat/poultry so this is a KEEPER! Thank you for the great recipe! I highly recommend.

    • TKWAdmin says:

      Hi Julzanne!

      That’s awesome!!! Thank you so very much! This is definitely one recipe you’ll want to put in your stash!

      Best Kitchen Wishes!

      • Julzanne says:

        we made these again last night and they did not stay together quite as well as the first time I made them. Then I remembered: the first time I put the mixture in the fridge a day before and cooked them the next day. I think that is why they stayed together so well the first time. but still cooking them in a nice hot cast iron pan is the trick. we found out we LOVE the little black beans that fall into the pan and then they crisp up. these are just so good. we had them last night for dinner then reheated them for lunch today and had with a green salad. we have two left and we are going to make a huge burger out of them (like you would a beef burger). YUMMMMM. Highly recommend once again.

  • Megan says:

    these were amazing! Do you happen to know the calorie & fat content of them? Thank you!

    • TKWAdmin says:

      Hi Megan!

      Thank you so much! I love these things! Look here: http://caloriecount.about.com/cc/recipe_analysis.php to help give a rough estimate for calories and fat. I’m getting about 200 calories per burger. If you want to bump up the protein add in a scoop of unflavored whey isolate protein. It doesn’t alter the flavor or texture but gives you really awesome protein numbers!

      Best Kitchen Wishes!

  • Michelle says:

    This is a great recipe! The first time I made them I used chickpea because I was out of black bean. I prefer them with the chickpea. I didn’t add cheese into mix, instead I put feta on afterwards. I used shredded carrot to bind it a bit more. Cut back on the broccoli and added Brussel sprout and spinach. Also added more spices–cumin was nice flavor. The mushroom made it more hearty. One thing I missed going vegetarian were burgers, not anymore! 🙂

    • TKWAdmin says:

      Hi Michelle!

      That you so very much! Oh I love the idea of chickpeas! Did you husk them first? And I LOVE how you tweaked it! That’s the best thing about this recipe because it’s veggie based you really can play around with the flavors!

      It’s funny when I serve these to my meat eating carnivores. They go NUTS over these and when I tell them it’s all veggies the look of “NO WAY” is priceless!

      Best Kitchen Wishes!

  • Sue says:

    can these veggie burgers be frozen. Would it be better before of after cooking?

    • TKWAdmin says:

      Yes Sue they can be frozen. I freeze mine after I cook them. I don’t like making the mixture up and then not using it. With mushrooms you tend to run the risk of them being soggy due to the water content in them. By letting them sick uncooked (and chopped) the water can tend to seep out and make the burgers fall apart.

      Every week I make up 6 of these, 5 of which go into the freezer. To reheat just pop in the microwave or oven for a few and they are perfect!

      Best Kitchen Wishes!

  • Mary Ellen says:

    I just made these for dinner. (I have a friend coming over for dinner next week who is a vegetarian and wanted to try out the recipe) It was so good!! I put it on an english muffin and garnished with tzatziki sauce, goat cheese, and arugula.

    It was just my sister and I for dinner so there are leftovers…so we are going to make them like falafel.
    Thanks for this great recipe!!

    • TKWAdmin says:

      Thank you so much Mary Ellen! Oh I love how you went with the English Muffin and tzatziki sauce! Sounds awesome!

      Best Kitchen Wishes!

  • Tanah says:

    I just pulled these out of the oven and tried one and I almost cried tears of joy this is the best veggie burger I’ve ever tried!!!

    • TKWAdmin says:

      OMGosh Tanah thank you so very much! You just put the biggest smile on my face.

      Best Kitchen Wishes!

  • Alyssa says:

    I really love these burgers! They are fantastic! This recipe has become one of my go-to’s and I’m not even vegetarian or vegan or whatever because it’s such an easy and delicious way to get some veggies in! Way to go girl for making this up on the spot these are the bomb! 🙂

    • TKWAdmin says:

      Hi Alyssa!

      Thank you so very much! These are one of my favorites as well. I’m with you as I too am not a vegetarian or vegan but I crave these things!

      Best Kitchen Wishes!

  • Alex says:

    I have made these twice now and they are absolutely delicious. I’ve needed to add an extra egg and more breadcrumbs each one though as the first one always falls apart so much (they’re great with the extra additions though)

    • TKWAdmin says:

      Hi Alex!

      Thank you so much!!! The ‘hold together factor’ honestly depends on how much liquid is in your mushrooms. I’m thrilled that you love them!

      Best Kitchen Wishes!!!

  • angela says:

    Question, can I substitute walnuts and oat flour for the bread crumbs? Maybe toast some oats and walnuts first and then grind? Or should I toast after grinding?

    • TKWAdmin says:

      Hi Angela!

      Oh yes that sounds amazing! I would toast the oats and walnuts first then grind them once cooled. That would make one amazing addition to the recipe! If you do this, please let me know how they turn out!

      Best Kitchen Wishes!

  • Ashley says:

    Stumbled upon this recipe (I think on Pinterest) and I’m so happy I did. This recipe is amazing! So delicious! I will definitely be making this again!

  • Monique says:

    Hello

    I have made many vegan burgers and freeze them. The tip is wrap the burgers in parchment paper and then foil. No problem. I substituted the Panko with wheat rice (increasing 1/3 cup) and used two egg. Important: mix the rice and egg together, and then incorporate in the other ingredients.

    • TKWAdmin says:

      Oh awesome tip Monique; thanks!!! With the wheat rice, is it actual rice or rice flour? I don’t quite follow.

      Best Kitchen Wishes!

  • Teresa Salerno says:

    I made these last night. I wanted less carbs so I ground up some pork rinds and had no broccoli so used finely chopped kale. These were absolutely amazing and I am so happy I found your recipe. Thank You!

    • TKWAdmin says:

      Oh I love the idea of the ground pork rinds Teresa! And MMMM to the kale edition! Great thinking!

      Thank you so much for your comments! That really means a lot to me!

      Best Kitchen Wishes!

  • Jess says:

    Thank you so much for bringing these burgers into my life, I made them for tea last night and my mushroom-hating boyfriend ate four! I’ve just reheated the left overs for lunch at work and everyone was asking about them 🙂 I left out the broccoli because I didn’t have any but they worked fine without and we had them with hummus, salad and lots of Cholula hot sauce, best veggie burgers ever!

    • TKWAdmin says:

      4?! That’s awesome Jess! Oh I love hummus on mine too!!! Thank you so much for your kind words!

      Best Kitchen Wishes!

  • Cassie says:

    These look SO juicy and flavorful! I can’t believe there’s no meat–it looks just like a bean beef burger! I definitely have to give these a shot. <3

  • Cecille says:

    Cooked these tonight — I must confess, didn’t expect it to be good! I’m currently on a let’s-have-less-meat-but-more-veggies drive at home, and because the hubby loves burgers, I decided to try veggie burgers out, pairing it with a simple mixed greens salad. Good news: he liked it! *fist pump*

    I did change it a little given what I had at home: I subbed celery and green bell peppers for the onions and broccoli, GF oatmeal flour for the panic crumbs, and dried basil and oregano as seasoning, so it turned out more herby, but the overall taste was refreshing. Next time I think I’ll chop everything a lot more finely, so that the whole burger holds together a bit better, but it was otherwise great. Thanks so much for sharing. Will add this to my regular meal rotation at home for sure!

    • TKWAdmin says:

      Hi Cecille!

      I love when a recipe surprises people (in a good way!). And I love when folks adapt it and make it their own going with what they have on hand. I’m thrilled that you and your hubby loved it! Yes, the finer chop you make the veggies the better it’ll hold together.

      I loved your using GF oat flour! I’m actually working on a zucchini ricotta burger and needed a ‘binder’ that wasn’t bread or bread crumbs so someone suggested the oat flour. It worked PERFECTLY without weighing them down.

      Best Kitchen Wishes!

  • Monica Johnson says:

    My husband made these last night. He used oatmeal instead of panko, poblano chili instead of broccoli, and extra garlic….AMAZING! Never would have imagined them to be this wonderful. What is the nutrition value of original recipe?

  • Morgan says:

    Is there any way to make these vegan and omit the eggs?

    • TKWAdmin says:

      Hi Morgan,

      If you do a ‘search’ on this page for vegan you’ll see a bunch of ways folks made them vegan. Most used Flax for eggs and nutritional yeast for the cheese.

      Best Kitchen Wishes!

  • Barbara says:

    Just found this, and I D I E D at “yintzers”! LOL

    I’m in Central PA, and I am making these ASAP!! I love mushrooms and am trying to eat a healthier menu, so thanks for this recipe! I’m sure I’ll reply to this with a glowing update!

  • Lena says:

    Thank you so much. It was excellent. Need to try…..

  • Amanda says:

    just wanted to let you know how fantastic these are! From a non-vegetarian! Thanks for the awesome recipe!

  • Jen says:

    This was delicious! One of the best homemade veggie burgers I have ever had.

  • Lorri says:

    For leftovers, did you cook it up and then refridgerate or did you leave raw materials and then cook the next day?
    Thanks.

    BTW – These tasted wonderful!

    • TKWAdmin says:

      Hi Lorri!

      Thank you! For the patties I cooked them all up at the same time and put the leftovers in the fridge or freezer. Since they are raw mushrooms you don’t want them to sit uncooked as you run the risk of them giving off too much liquid and the patties falling apart.

      Best Kitchen Wishes!

  • Brooke says:

    A nice spin on the typical Portobello Mushroom Burger! It looks delicious and would be a great transition into a meatloaf.

  • Rhea says:

    Just made this and it is delicious! I’m a beginner semi-vegetarian (trying to cut down on meat) and trying to find good veggie recipes that are satisfying. This is definitely a keeper. My hubby says he would eat it again. My kids ages 6, 4, and 2 even ate it.Saving this! Can’t wait to try more recipes.:)

  • lili says:

    What can I use in place of the 3 XL eggs? What about the Montreal Seasoning?..(because of the high sodium to calorie ratio)

  • Carolyn says:

    I just wanted to say THANK YOU!! I have been trying to make veggie burgers for YEARS with tons of different recipes and it never works. I hate beans so I really wasn’t holding out hope for this one or for my chances of finding a good veggie burger period but I just made these and I’ve already eaten 3 so good. Like seriously. This is monumental. So easy too!! Usually veggie burgers are super labor intensive. I will save this recipe forever.

    • TKWAdmin says:

      OMGosh thank you so much Carolyn! Reading comments like yours is honestly why I do what I do. It’s not about the ‘fame’ or the ‘money’ cause I have neither *wink* but the fact that I can help someone make something that they love.

      For as much as I work I don’t have time for labor intensive recipes. I’ve only ever posted one recipe that was laborious but that’s because it required 2 different batters made to pour into a single pan. It’s just a lot of steps but so worth it.

      Please share and tag #thekitchenwhisperer in any pics you post!

      Best Kitchen Wishes!

  • Kim says:

    This recipe looks fantastic. I plan to give it a try this week. Thanks for post it!

    • TKWAdmin says:

      Thank you so much Kim! Let me know what you think of it! It’s one of my favs!

      Best Kitchen Wishes!

      • Kim says:

        I made them today and they were fantastic! I halved the recipe and used cauliflower in place of broccoli (not a broccoli fan). I had to add some regular bread crumbs(I think halving it left me with too much egg. I used 2 med/large eggs). A little extra bread crumbs did not matter at all.

        I made in the morning and froze in individual sandwich bags. I did this because I wanted to make them in my contact grill instead of frying and I usually take the purchased ones straight from the freezer. I think I made them a little large, I got 3 from half the recipe. I set the grill to 400 and cooked 1 for about 6 minutes. Perfect. The flavor was wonderful and the consistency was meat-like. I liked the recipe so much that I plan to try changing it up and using it for other things. Example: cooked brown rice and tomato paste in place of bread crumbs and Worcestershire for stuffed peppers. Thanks again for the great recipe, its a keeper for sure.

        Sorry to ramble on.

        • TKWAdmin says:

          HI Kim,

          Thank you so much! I’ve used cauliflower in mine too – honestly whatever I can find in my fridge at the time works. FYI… zucchini is awesome in this too! I have an Italian Parmesan version of this recipe posted that you may like too! It doesn’t have the rice in it though but the tomato paste and herbs. Do a search on Parmesan Portabello burgers on here.

          Let me know how the rice works out!

          And by all means – ramble away. Lord knows I do it. I love interacting with you guys!

          Best Kitchen Wishes!

          • Kim says:

            Thanks, I will look for the recipe. I haven’t had time to look around at your recipes but plan to this weekend.

  • April says:

    I’m cooking for one…am I able to freeze these you think? Or no

    • TKWAdmin says:

      Hi April!

      Yes, I make a huge batch every week and freeze them. You can’t form them and not make them first as since mushrooms have a high water content they will get soggy if they aren’t cook. I fry up a bunch, cool them and then wrap individually. To reheat you can either pop them in the oven for a few or even microwave them. They are seriously my favorite go-to burger!

      Best Kitchen Wishes!

  • mary says:

    Do you have any idea the nutritional values for these burgers? Such as the protein, carbs, fat and fiber so someone doing weight watchers could calculate the points?

    • TKWAdmin says:

      Hi Mary!

      I can only go by what this one website tells me when I plug in the ingredients (as I’m not a nutritionist). I used this website: https://www.caloriecount.com/cc/recipe_analysis.php

      I put in the ingredients with it making 6:

      Calories 233
      Calories from Fat 25
      % Daily Value*
      Total Fat 2.8g
      Saturated Fat 0.8g
      Trans Fat 0.0g
      Cholesterol 61mg
      Sodium 101mg
      Potassium 914mg
      Total Carbohydrates 38.8g
      Dietary Fiber 8.5g
      Sugars 2.9g
      Protein 14.5g

      However my advice is use whatever you use to track your meals and count points to ensure that you’re within your range.

      Best Kitchen Wishes!

  • lili says:

    Can the 3 eggs be left out or what do you recommend in place of them for those not WFPB?

    • TKWAdmin says:

      Hi Lili!

      You need the eggs BUT you can use an egg substitute. You can use flax replacement for the eggs (just do a quick search in your browser for flax). 3tbsp ground flax + 9tbsp water and refrigerate for about 45 minutes to replace the 3 eggs.

      Also do a search on this page for egg replacement. There are a ton of great tricks and tips from thos that are vegetarians and vegans.

      Best Kitchen Wishes!

  • Chelly Gee says:

    I have made these burgers three times now. The first two times I followed the recipe. Today I didn’t have broccoli so I used asparagus and zucchini. Still delicious. My son is a vegetarian and I am a reducetarian! My sister stopped by, ate one and wanted the recipe. Thanks for the recipe.

    • TKWAdmin says:

      Reducetarian – never heard that term before Chelly. After reading it that sounds a lot like me. I eat proteins but beef specifically I tend to eat very little. And I LOVE the addition of asparagus and zucchini! Try roasted carrots in it next time. TO DIE FOR! Thank you so much for your comments, that really means a lot to me!

      Best Kitchen Wishes!

  • karen says:

    I made these tonight– delicious. I used shredded zucchini as well as the chopped broccoli. only had white onion which was fine. I definitely like the smashing of 1/2 the beans, and leaving the rest whole–adds great texture. Left gills in mushrooms and it was fine. I was NOT able to get them to shape into patties by hand–way to drippy. However, I just used a big spoon and spooned a burger size serving right into the hot oiled pan, and flattened/shaped them with the spoon…. kind of like potato pancakes. Left them get cooked well on one side, then when I flipped it, it was fine, stayed together. I love meat and I love vegetables, and this pan fried veggie cake (burger) was loved by the carnivores and the vegetarians alike!. Thank you for the recipe!

    • TKWAdmin says:

      Hi Karen 🙂

      Thank you so much!!! I really appreciate your feedback! The gills can be left in – some just remove them because they “muddy” the look of the a dish. Okay so if yours were too mushy that means the mushrooms themselves had a higher water content. If you added a bit more say cheese or bread crumbs it would have binded together to form patties initially.

      Have you checked out my Italian Parm version of these burgers? Seriously delicious! It’s on the site here – just search for Italian Parmesan burger

      Best Kitchen Wishes!

  • Lisa M says:

    MMM these look so delish! I am planning on making these tonight! Do you think the patties can be formed ahead of time and perhaps refrigerated until ready to fry? Thanks so much!

  • Lisa M says:

    Just read through the comments and saw an answer to my question!

    • TKWAdmin says:

      Hi Lisa!

      So happy you found your answer in the comments 🙂

      Best Kitchen Wishes!

      • Julie says:

        hi TKW and all
        i have made these veggie burgers about 6 times now, they are the BOMB! LOVE LOVE LOVE THEM..it’s amazing how they come out so much like a real burger. My old man LOVES them and he is a huge meat eater. he loves them in a salad with pickles and thousand island dressing, he calls it Veggie Burger Salad. Last night I had left over sweet potato chunks and i put those in to make up for not a quite enough black beans. OMG they were the best yet. I have fridged over night and they were great then as well. I take to work and eat them cold i love them so much. I stopped eating most meats a year ago and do not miss it. now if only I could stop eating cheese! so put these burgers in your rotation and you will not be disappointed! oh and they are best fried in a cast iron skillet with EVOO or avo oil yummy yummy and once again thank you so much for this recipe

        • TKWAdmin says:

          Thank you so much Julie!!! I love the fact that when I don’t feel like beef that I can still get that ‘beef’ flavor in these all veggie burgers! Mr. Fantabulous sounds like your sweetie – HUGE meat eater but he loves them too! OHHHHHHHHHHH I love your ‘Big Mac’ version of the burger as a salad! Love it!!! And total yum on the sweet potato chunks in it too!

          Best Kitchen Wishes!

  • Kathleen says:

    Just made these. We had to eat one right out of the pan. Fabulously delicious. Best veggie burger in our 35 years Vegetarian. No broccoli so used full cup of frozen chopped onions and bell peppers – defrosted. 1 10oz. pkg. of baby Bella’s, 1 can of black beans and 2 jumbo eggs. No fresh grated Parmesan, used can in frig. Seasonings as directed. Had to add several extra tablespoons of panko to hold together. Packed mixture into 1/4 cup then whacked out onto sheet of parchment paper so all were formed. Got 12 small burgers. Transferred to pan with flipper and flattened more in pan. Cooked first batch 7 minutes on each side. They ARE delicate so you have to work gingerly. Thank you!

    • TKWAdmin says:

      Thank you so much Kathleen! The amount of panko you use honestly will vary depending on how ‘watery’ the mushrooms are. I’ve made the mixture where I’ve barely had to add any where other times I have to add several TBL. I really appreciate your feedback; it really means a lot to me!

      Best Kitchen Wishes!

  • Joy says:

    Gluten free pano?? I live in middle of no where!! Have an idea for sub?? I used extra egg, coconut flour(2 table), and crushed gluten free Melba toast, didnt work to well. First batch became a scrabble and looked like hamburger. It still taste great! Second batch made a little better into patties. I would make again. Ideas about pano sub?

  • Laurence says:

    Can I use white mushrooms instead of portobello if I have these on hand?

    • TKWAdmin says:

      Hi Laurence!

      Yes you can use them but they won’t have that ‘beefy’ taste plus they may give off a bit more water. If they don’t hold together you may need to add a tad more binder, k?

      Best Kitchen Wishes!

  • Courtney says:

    I rarely comment on something but I just HAD to stop by and let you know how AMAZING these are. First off- I am NOT a mushroom person. Just have never been a fan. I even pick out the tiny pieces in cream of mushroom soup. When I saw your recipe on Pinterest, however, I was intrigued. They just looked so good. So I decided to try them out. I made them today (and even added zucchini like you mentioned!). I ended up making 9 smaller size patties. I had cooked regular burgers for my husband for lunch and I just dumped out the grease from his and used what was left coated on the pan to cook my veggie burgers. Oh. My. Gosh. SO GOOD! I ate TWO for lunch! Even my severely picky husband though they tasted pretty good. I am going to share this recipe with everyone I know! Thanks for sharing 🙂

    • Courtney says:

      Oh- Also. I did 1/4 cup grated parm. and 1/2 cup of an Asiago, Romano, Parmesan shredded blend. So good!

    • TKWAdmin says:

      Thank you so VERY VERY much Courtney! That really means a lot to me. I think the key to this recipe is using the portabello mushrooms. They have a ‘beefy’ taste and to me, when combined with the seasoning taste like beef. And that’s awesome the hubby liked them too!

      Best Kitchen Wishes!

  • VV says:

    I do not do dairy or eggs. I substituted the eggs with Hannah sweet potatoes. Baked them and pulled the flesh out, let them cool and mashed with all of the other ingredients. Also used Vegan Go Veggie Parmesan cheese and vegan Worcestershire sauce.

    Came out AMAZING!

    • TKWAdmin says:

      Thank you so much!!! I often do Sweet potatoes in mine! You need to check out my Sweet Potato Meatballs recipe on here then! You’ll LOVE IT! That’s a great trick about the sweet potatoes for eggs! Thank you!!!

      Best Kitchen Wishes!

  • Diane says:

    I plan on making these but before I do want to know what you put on them? Do you put sliced tomatoes? Lettuce? Ketchup? Just wondering because these look really good and I try to make a meal that is meat free at last once a week and this looks something hubby and I will both like. Any feedback would be appreciated.

    • TKWAdmin says:

      Hi Diane!

      Honestly you can put whatever you want one these. They are a ‘burger’ so go with what you like. I prefer cheese, arugula and onion marmalade!

      Best Kitchen Wishes!

  • Anne says:

    Made these just now. I messed up big time. Used 4 large eggs instead of the 3 extra large and 4 large eggs was way too much. I substituted cooked quinoa for the panko because I am grain free. I ended up adding more portabello and mashed black beans in hopes they would hold together. Epic fail! I have them in the freezer now and am thinking maybe I should just take them out and bake them in the oven in hopes they will dry out some. I cooked 2 in a pan and they were way too moist and totally fell apart. The taste however is AMAZING. Next time I make them I will let you know how it works with less eggs. I really want these to work without using the panko.

    • Anne says:

      Follow up- ended up making again without any eggs and used the quinoa. Another fail. It was already too moist without the egg so adding it in would have made it soupy again. I so wanted it to work. It definitely needs something that will absorb all that moisture.

      • TKWAdmin says:

        Hi Anne!

        So with quinoa, it’s already cooked which means it’s absorbed the moisture already by the time you put it in the veggie burger mixture. So by adding it, you’re just adding texture, not an actual binder like breadcrumbs. Since you’re grain free, have you tried almond or nut meal? That I have heard works.

        If I had some on hand I’d test it out for you but I don’t 🙁

        Best Kitchen Wishes!

  • Lino says:

    Tried them today and they are pretty nice, but I´m not 100% satisfied with the result. I cut the recipe in half (because I´m just one person and have no fridge or anything else for the next 1-2 weeks O.O) and had no steak seasoning so I had to improvise the spices.

    I kinda like the texture, but I really have to try them out again. It was a bit too much garlic, but that was my fault. Anyway, it was a nice Dinner with thin slices of tomatoes, selfmade aioli and baby spinach. Thanks for the recipe, I´ll try it again soon 🙂

    • TKWAdmin says:

      Hi Lino!

      Yeah the big key to this recipe is that steak seasoning. That, along with using portabella mushrooms, is what gives the burger that “meaty”/”beefy” taste. What I think I love most about this recipe is honestly the other ingredients – broccoli, etc you can use in different veggies. It lends itself very nicely to your tastes. Definitely give it a try again 🙂

      Best Kitchen Wishes!

  • Lizette says:

    I just made this today and they we were delicious. I replaced the planko with quinoa and parmesan cheese with Monterey Jack cheese. My two year old daughter loved them so this recipe is a keeper for sure. I added avocado and tomato on top and wrapped them up in lettuce. Thank you for sharing this recipe!

    • TKWAdmin says:

      Thank you so much Lizette! I love the swap of quinoa too! I do that often – just gives it a different taste and texture! And that’s awesome your 2 year old princess loved them too! That so made my day!

      Best Kitchen Wishes!

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